| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Grains, Dairy |
|
Jenny, Bristow’s, Country, Kit |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken fillets; cut into strips |
| 1 |
|
Dsp sherry vinegar |
| 1 |
|
Dsp lime juice |
| 2 |
|
Kiwi fruit; up to 3 |
| 1 |
oz |
Butter |
| 1 |
|
Dsp olive oil |
| 1 |
|
Dsp honey |
| 140 |
ml |
Canned coconut milk |
| 70 |
ml |
Cream |
| 2 |
|
Kiwi fruits; diced |
| 1 |
|
Dsp spring onions |
|
|
Salt and pepper |
|
|
Peel of a lime; finely grated |
| 1 |
|
Dsp parsley; finely chopped |
INSTRUCTIONS
MARINADE
TO COOK
SAUCE
TO GARNISH
Cut the chicken fillets into good sized strips approximately 1/2 inch thick
and 3 inches long. Prepare the marinade by mixing together the diced kiwi
fruit, sherry vinegar, lime juice and seasoning. Add the chicken strips,
stir well and leave to marinate for 30 minutes.
To cook the chicken, melt the butter in a pan, add the olive oil and honey
and, when bubbling, add the chicken. The honey will sweeten the chicken
during cooking, but be careful not to overcook. Toss for 2-3 minutes on
either side until almost cooked and the liquid in the pan reduced.
Add the coconut milk and, if liked, a little cream. Add the diced kiwi
fruit, spring onions, salt and pepper and lime peel. Simmer gently for 5-6
minutes over a low heat until the chicken is cooked through. Cooking time
will vary with the thickness of the cooked chicken fillets, but test just
before serving. Garnish with finely chopped parsley.
Carlton Food Network http://www.cfn.co.uk/
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